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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Salty Caramel Croquembouche with Ricotta Cream

By liamsaunt, member

December 30th, 2010

UPDATE 2:

Finished!  i had exactly the right amount of pastry cream.  Once the croquembouche was assembled I only had five leftover puffs.  Not bad.

The caramel was a little nervewracking.  I ended up wearing a pair of leather gloves, and a good thing too because I got caramel on my hands a number of times. After I did the intial dip and build of the tree, I went back and filled in the gaps with more puffs and used a ladle to drizzle caramel on those extra puffs.  i used almost all of the caramel.

I will report back one more time, after it is actually eaten.  Happy New Year!

UPDATE:

pate a choux puffs are done. This recipe worked just fine for me, no problems at all.

Since this recipe is going to be such a project I thought I would post pictures of the steps and then edit this post to reflect my progress.  Today I whipped the ricotta and made the pastry cream for the filling (I am assembling and serving tomorrow).  I have to mention that the cream took a whole lot longer than 2-3 minutes to thicken!  I would say it took mine 15 minutes of constant whisking and temperature checking to get it to 165.  Plus my thermometer was acting wonky--the first time it read at 165 the cream was still entirely liquid.  A switch to a backup thermometer and a lot more whisking finally got it to thicken.

I am a little nervous about being burned by the caramel tomorrow based on the reviews, so I am going to try and assemble it while wearing ove-gloves.  I'll post on my results!


posted in: Gallery
Comments (7)

ICDOCEAN1 writes: I just about went nuts working with that caramel, and ended up making little nests and a drizzle over the filled puffs that I am experimenting with...there is spun sugar everywhere and I have a towering dessert of 4 puffs for individual servings, the cowards way out of course, but I just devoured 3 little puffs, delicious.

I was even reminded of a lesson on Chef Academy on Bravo and I'm convinced that this is just not for me and I had to borrow the pastry equipment to boot. Posted: 4:17 pm on January 5th

ICDOCEAN1 writes: I made a few puffs today and I put them in the freezer to use at a later time, hopefully they will be okay. I have a plan and it will be a mini version only because I am not going to make croquembouche for herds...we have an anniversary coming up and individuals would be fantastic as neither of us like to eat huge desserts. Posted: 8:38 pm on January 4th

ICDOCEAN1 writes: Congratulations! I wish that I had a lot of company to make the Croquembouche for... Posted: 3:27 pm on January 3rd

kitchengoddess writes: WOW! what a masterpiece! I hope everyone enjoys it. Posted: 4:37 pm on December 31st

Pielove writes: That is beautiful!!! I hope it tastes as good as it looks! My croq is postponed due to travel delays, but I appreciate your tips on caramel management. Posted: 3:08 pm on December 31st

kitchengoddess writes: ooooooh, you are making it! YAY! Let me know how it goes. Posted: 6:30 pm on December 30th

Pielove writes: I can't wait to see it! Posted: 1:00 pm on December 30th

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